Skip To Main Content
Matt Rodbard on Muck Rack

Matt Rodbard

Verified
(He/Him)
New York
As seen in: TASTE Cooking, This Is TASTE, Apple Podcasts, The New York Times, The Wall Street Journal, Substack, The Late Plate by Rosie Kellett, TODAY, VICE, Flipboard, GQ, Bon Appetit and
Founder & Editor, TASTE. Author of Koreatown (Clarkson Potter, NYT Bestseller), Food IQ (Harper Wave, PW Bestseller), Koreaworld (2024) #🍣👍🏻

Get in touch with Matt

Contact Matt, search articles and posts on X, monitor coverage, and track replies from one place.

Learn more about Muck Rack

Actions

Share this page

Matt Rodbard’s Biography

Read Full Bio →

Author of Koreatown: A Cookbook, a New York Times Best Seller. Founding Editor in Chief of TASTE (Penguin Random House). In its first three years of publication, TASTE won 2 James Beard Foundation Journalism Awards (nominated for 6) and 2 IACP Journalism and Digital Media Awards (nominated for 12). Published in the New York Times, Wall Street Journal, Travel & Leisure, Bon Appetit, Saveur, GQ, Fodor's.

Matt Rodbard’s Journalist Portfolio

See all →
From the Mouth of the Gods

From the Mouth of the Gods

Ethiopian coffee is one of the world’s great culinary treasures. It’s also extremely undervalued. Geoff Watts…

View article →
Uri Buri: The Bearded Chef of Akko

Uri Buri: The Bearded Chef of Akko

"Habibi," says Uri Jeremias over and over as he strolls through the old Arab market of Akko, copy of Israel H…

View article →
Jonathan Gold Walks Into a Korean Restaurant

Jonathan Gold Walks Into a Korean Restaurant

Pulitzer Prize-winning Jonathan Gold's last story as restaurant critic at the LA Weekly in 2012, a position h…

View article →
Well-Made Coffee Migrates to Midtown Manhattan

Well-Made Coffee Migrates to Midtown Manhattan

Heads Up Finding coffee in Midtown Manhattan, home to nearly two-thirds of New York City hotel rooms and a go…

View article →
Appalachian Masala

Appalachian Masala

Meherwan Irani likes to joke that he didn't eat Indian food until he moved to the United States at age 20. "W…

View article →
Don't Tell David Chang He's a Korean Chef

Don't Tell David Chang He's a Korean Chef

There is not a single chef in America more associated with Korean cuisine than David Chang of Momofuku. He ha…

View article →

Articles

Mohamed Attia spent nearly a decade running a food cart in Times Square before he became the person fighting for street vendors’ rights. As managing director of the ⁠ Street Vendor Project ⁠ , Attia helped lead the campaign that, this past January, finall

|
By Matt Rodbard Verified
| TASTE Cooking Verified
This Is TASTE 840: Mohamed Attia Sold Street Smoothies in Times Square. Now He Shapes Vending Policy. Mohamed Attia spent nearly a decade running a food cart in Times Square before he became the person fighting for street vendors’ rights. As managing director of the ⁠Street Vendor Project⁠, Attia helped lead the campaign that, this past January, finally broke a New York City vending permit cap that had been frozen since 1979.
Open in Who Shared Issue with article?

It’s the return of Food Writers Talking About Food Writing . Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Dana Brown was a fixture of Vanity Fair’s O

|
By Matt Rodbard Verified
| TASTE Cooking Verified
This Is TASTE 837: Caper’s Dana Brown Thinks AI Can’t Touch Food, Eater Lost the Plot, and There’s a New McNally Worth Betting On It’s the return of Food Writers Talking About Food Writing. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.
Open in Who Shared Issue with article?

Ruth Reichl reviewed restaurants for the Los Angeles Times and the New York Times , ran the country’s most legendary food magazine, and wrote five memoirs about all the meals enjoyed and life lived. Today she’s doing it again on her wonderful Substack, ⁠

|
By Matt Rodbard Verified
| TASTE Cooking Verified
This Is TASTE 836: Ruth Reichl: Five Memoirs, One Hot Substack, No Filter Ruth Reichl reviewed restaurants for the Los Angeles Times and the New York Times, ran the country’s most legendary food magazine, and wrote five memoirs about all the meals enjoyed and life lived. Today she’s doing it again on her wonderful Substack, ⁠La Briffe⁠, unfiltered and endlessly curious.
Open in Who Shared Issue with article?
See all 775 licensed articles (784 Total)